Pineapple Cream Cheese Pound Cake

—

### 👩‍🍳 How to Make It

#### Step 1: Preheat and Prep

Preheat your oven to **325°F (165°C)**. Grease and flour a **bundt or tube pan**.

#### Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, beat the **butter and cream cheese** together until light and fluffy.

#### Step 3: Add Sugar and Eggs

Gradually add the **sugar**, beating well. Add **eggs** one at a time, mixing thoroughly after each addition.

#### Step 4: Mix Dry Ingredients

In a separate bowl, sift together the **flour, baking powder, and salt**. Gradually add the dry mixture to the wet mixture.

#### Step 5: Add Flavor and Pineapple

Stir in the **vanilla extract** and fold in the **crushed pineapple**. Do not overmix.

#### Step 6: Bake

Pour batter into your prepared pan. Bake for **75–85 minutes**, or until a toothpick inserted into the center comes out clean.

#### Step 7: Cool and Serve

Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar or drizzle with a pineapple glaze for extra flair.

—

### 🍍 Optional Pineapple Glaze

Mix together:

* 1 cup powdered sugar
* 2–3 tablespoons pineapple juice
* 1/2 teaspoon vanilla extract

Drizzle over the cooled cake for added sweetness and shine.

—

### 💡 Tips for Success

* **Room temperature ingredients** ensure a smoother batter.
* **Drain the pineapple just enough** so the cake stays moist but not soggy.
* This cake stores well and tastes even better the next day!

—

### Final Thoughts

**Pineapple Cream Cheese Pound Cake** is a delightful blend of indulgent and fresh — combining the dense, buttery richness of a classic pound cake with a splash of sunny, tropical flavor. Whether you’re baking for a family gathering, a special brunch, or simply treating yourself, this cake hits all the right notes.

Want to try this recipe with other fruits like mango or peach? Let me know — I’ll help you adapt it!